Here's where I'll share what we are eating, what I am baking and what I am thinking about food. We belong to a CSA that provides us with lots of veggies all summer long. Here's the place to look for something new to do with turnips or zucchini when you would rather throw them out than look at them any longer!

Saturday, July 26

cucumbers

mmmmm...that was a new thing this week from our farm share. We got "slicers" this week. Those are what we typically think of as eating cucumbers. I like pickling cucumbers to eat too, but they weren't ready yet. I don't know that I plan on making many pickles this year. I made soooo many pickles last year and we still have quite a few. That way I can hopefully focus my energy somewhere else.

I took advantage of the cucumbers by making a big batch of my Grandma Joy's cucumbers and onions. It's one of those things that everyone has their own way of making. I like this version because the cukes and onions soak in salt water for 24 hours first. That really helps them to last a long time. My Grandma uses a lot of sugar in hers, but I don't add nearly that much. The bad part of that recipe is that it's 48 hours before we can eat them.

I made a batch of cucumber sunomo to eat in the meantime. It's the Japanese version of the recipe I guess. Here's my recipe for it.

I use white sugar here because I want it to totally dissolve. More natural sugars would work too, I just use white here. And for my ginger, I buy a gingerroot, peel it, wrap it in plastic wrap and freeze it. That's a trick from Rachel Ray. I like to do it that way because the ginger just kind of melts into whatever it's going into.

2 comments:

I make mine with rice wine vinegar since it is milder, but I've never tried ginger in them...hmmm! My favorite pickles are bread and butter with loads of onion slices, but I just buy them. We don't eat enough of them to merit making a batch. Seems there is a freezer version out there somewhere, isn't there?